With pitched ceilings, white oak beams, and marble accents, the Los Angeles-based fine-casual chain’s second location outside of California boasts a “modern-farmhouse” feel. The 60-seat restaurant is outfitted with an open kitchen, 14-seat chef’s counter, and a seasonal outdoor patio.

The space boasts a chef’s counter and an open kitchen. / Photo by Sarah Storrer

The restaurant’s executive chef, Todd Renner, is sourcing ingredients from several local purveyors, including raw milk blue cheese from Great Hill Blue, in Marion, and microgreens from 2 Friends Farm, in Attleboro.

This is the brand’s 28th location, and only its second outside of California. A New York outpost opened in February. Plans are in the works for a second Boston location to debut in Copley Place in August.